Stuffed Peppers

 

Submitted by: Isabel De Los Rios

Ingredients

2 bell pepper, any color, fresh, organic
1/2 lbs. turkey, ground, grass-fed or pastured, organic
0.5 med. onion, any type, organic
1 clove garlic, fresh, organic
1 c. tomatoes, diced, fresh, organic
0.5 med. zucchini, fresh, organic
1 egg, omega-3, cage-free, organic
1/4 tsp. red pepper flakes, crushed, organic
1/2 tsp. sea salt, unrefined and pure

Directions

Preheat oven to 375ºF. Cut tops off peppers (don't throw them out!), and scoop out the seeds. Brown meat in large skillet. Add chopped onion and minced garlic and cook for 4 minutes. Add chopped zucchini and cook 3 minutes. Remove meat mixture from heat. Add tomatoes, spices, and egg and mix well. Place peppers in a glass baking dish. Spoon meat mixture evenly into peppers. Bake for 30-40 minutes until peppers are slightly browned. (Keep an eye on the peppers, as this can happen quickly.)

Italian Sausage Stuffed Portobello Mushrooms

Submitted by: Melissa Pruitt

Ingredients

5 mushrooms, Portobello
16 oz. sausage, turkey, Italian-style
2 tbs. coconut oil, raw, extra-virgin
1 sml. onion, any type
1 tsp. garlic cloves, fresh
0.5 c. tomato sauce
1 pinch red pepper flakes, crushed
9 oz. spinach, fresh
2 tbs. basil, fresh
2 tbs. parsley, fresh
1 c. cheese, mozzarella

Directions

Preheat gas or charcoal grill to high heat. Heat a small amount of coconut oil in heavy frying pan. Crumble Italian sausage into pan and cook about 5 minutes, breaking apart with back of the turner as it cooks. When sausage is well-browned, remove to bowl. If needed, add a bit more coconut oil, then saute onions until they're starting to soften, about 2 minutes. Add garlic and continue cooking until onions are starting to brown, a few minutes more. Add Italian sausage back into pan, then add red pepper flakes and tomato sauce and simmer 2-3 minutes while you chop the spinach. Add chopped spinach and let it wilt and cook down, stirring so it's evenly distributed in the sausage/onion mixture. Turn off heat and stir in 1/2 cup mozzarella, chopped basil, and parsley. Remove stems from mushrooms caps, being careful not to break them. Scrape out brown gills from inside mushrooms if desired, then brush both sides of mushrooms with coconut oil. Put mushrooms on grill, inside facing down, and cook about 4 minutes, until mushroom is slightly browned and starting to soften. Remove mushrooms from the grill. (I put them on a wooden cutting board.) Carefully stuff the inside of each mushroom with sausage/spinach/cheese mixture, then top each mushroom with about 2 tablespoons grated mozzarella. Carefully put mushrooms back on grill, stuffing facing up of course! Cover grill and cook for about 5 minutes, checking often and removing from grill when mushrooms are cooked through, and cheese is melted and starting to brown, and stuffing mixture is hot. Serve immediately.

Feta and Sundried Tomato Turkey Meatloaf

Submitted by: Melissa Pruitt

Ingredients

1 lbs. turkey, ground
2 egg,
2 tbs. almond milk, unsweetened
0.5 c. breadcrumbs, made from sprouted whole-grain bread
0.5 c. cheese, feta, raw
0.33 c. parsley
0.25 c. tomatoes, sundried
2 garlic cloves, fresh
1 tsp. black pepper, ground
1 coconut oil, raw, extra-virgin

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375ºF. Grease a 9x5-inch loaf pan with coconut oil. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes (chopped), garlic (minced), eggs (lightly beaten), milk, feta (crumbled), and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165ºF on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Spinach Kale and Feta Turkey Burgers

Ingredients:

• 1 lbs. turkey, ground
• 1 egg,
• 1 garlic cloves, minced
• 2 oz. feta cheese
• 5 oz. spinach, frozen
• 5 oz. kale, frozen or fresh

Directions:

• Combine all ingredients in a bowl and mix well (using hands). Form mixture into 4 patties. Cook on preheated grill or in a skillet on the stove. These burgers already have so much flavor that there's no need for any extra cheese or a bun. Enjoy!

Stuffed Zucchini Cups

Ingredients:

• 1 green pepper, finely chopped
• 2 T finely minced fresh garlic
• 1 lb. ground turkey
• 2 large zucchini, about 12 inches long
• 2 tsp. olive oil
• 1/2 cup finely chopped onion
• 2 C flavorful tomato-basil pasta sauce
• 2 cups low-fat mozzarella

Directions:

• Preheat oven to 350F and chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and sauté. Remove the onion, pepper, and garlic mixture to a bowl.
• Add 2 tsp. more olive oil to the pan. Crumble in the ground turkey and cook over medium heat until the meat is well browned. Tilt pan and remove any extra fat with a spoon, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.
• While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.
• Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture, then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.
• Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake for another 10-15 minutes more or until cheese is melted and lightly browned. Enjoy!